Hamdi Saidani This Joanna Gaines Country Potato Soup is made with russet potatoes, carrots, celery, garlic, and onions, and is flavored with salt, pepper, and a bay leaf. It’s thickened with all-purpose flour and enriched with whole milk. The soup is topped with grated sharp Cheddar cheese, fresh thyme leaves, and crumbled bacon.
This quick Potato Soup can be done in less than 1 hour and 10 minutes and serves 6 to 8 people. This Country Potato Soup is really one of the best and easiest potato soup recipes ever.
Note: You Will Find This Country Potato Soup Recipe In The “Magnolia Cookbook: A Collection Of Recipes For Gathering” On Page 367 Under The Name “Country Potato Soup With Crumbled Bacon”.
Country Potato Soup Ingredients
- 4 tablespoons salted butter
- 6 garlic cloves, minced
- 1 medium white onion, diced into 1/2-inch pieces
- 3 carrots, peeled and diced into 1/2-inch pieces
- 3 celery stalks, diced into 1/2-inch pieces
- 1/2 cup all-purpose flour
- 6 medium-large russet potatoes, peeled and cubed into 1-inch pieces (about 3 pounds)
- 48 ounces chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
- 2 cups whole milk
- 1 cup grated yellow and/or white sharp Cheddar cheese
- 1 teaspoon fresh thyme leaves
- 1/2 pound thick-cut bacon
How To Make Country Potato Soup
- Prepare Bacon: Preheat the oven to 400°F. Lay bacon strips on a baking sheet and bake for 20 minutes. Once crispy, transfer to paper towels and crumble.
- Sauté Veggies: In a large pot, melt butter over medium heat. Add garlic, onion, carrots, and celery. Cook until tender, about 10 minutes.
- Add Flour and Broth: Stir in flour and cook for 2 minutes. Add cubed potatoes, chicken broth, salt, pepper, and bay leaf. Bring to a boil.
- Simmer Soup: Lower the heat and let it simmer. Cook until potatoes are tender but still firm, about 15 minutes. Remove the bay leaf and slowly add milk while stirring.
- Final Touch: Simmer until the soup thickens a bit, about 15 minutes. Serve in bowls and top with grated Cheddar, fresh thyme, and crumbled bacon.
What To Serve With Country Potato Soup
The best side dishes to serve with Country Potato Soup are crusty bread, green salad, garlic knots, steamed vegetables, cornbread, roasted Brussels sprouts, cheese biscuits, and apple slices.
How Long Does Leftover Country Potato Soup Last
Properly stored, leftover Country Potato Soup can last in the fridge for about 3 days. To store it correctly, let the soup cool to room temperature, transfer it to a covered container, and then place it in the fridge.
Can I Freeze Country Potato Soup
Yes, Country Potato Soup can be frozen for up to 2 months. Simply let the soup cool, transfer it to airtight containers, leaving some space for expansion, and then freeze. To thaw, place the container in the fridge overnight or use the defrost setting on your microwave.
How To Reheat Country Potato Soup
Reheat Country Potato Soup in the microwave for about 2-3 minutes, stirring halfway, until hot. Alternatively, you can reheat it in a saucepan over medium-low heat until warmed through.
Country Potato Soup Nutrition Facts
- Calories: 350
- Protein: 12g
- Carbohydrates: 45g
- Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 900mg
- Fiber: 3g
- Sugar: 6g
Try More Joanna Gaines Recipes:
Joanna Gaines Country Potato Soup
Description
This Joanna Gaines Country Potato Soup is made with russet potatoes, carrots, celery, garlic, and onions, and is flavored with salt, pepper, and a bay leaf. It’s thickened with all-purpose flour and enriched with whole milk. The soup is topped with grated sharp Cheddar cheese, fresh thyme leaves, and crumbled bacon.
This quick Potato Soup can be done in less than 1 hour and 10 minutes and serves 6 to 8 people. This Country Potato Soup is really one of the best and easiest potato soup recipes ever.
Joanna Gaines Country Potato Soup Ingredients
How To Make Joanna Gaines Country Potato Soup
- Prepare Bacon: Preheat the oven to 400°F. Lay bacon strips on a baking sheet and bake for 20 minutes. Once crispy, transfer to paper towels and crumble.
- Sauté Veggies: In a large pot, melt butter over medium heat. Add garlic, onion, carrots, and celery. Cook until tender, about 10 minutes.
- Add Flour and Broth: Stir in flour and cook for 2 minutes. Add cubed potatoes, chicken broth, salt, pepper, and bay leaf. Bring to a boil.
- Simmer Soup: Lower the heat and let it simmer. Cook until potatoes are tender but still firm, about 15 minutes. Remove the bay leaf and slowly add milk while stirring.
- Final Touch: Simmer until the soup thickens a bit, about 15 minutes. Serve in bowls and top with grated Cheddar, fresh thyme, and crumbled bacon.
